Critical Moments
- •Stabilizing yogurt with flour and egg (prevents curdling)
- •Never boiling—maintain bare simmer only
- •Constant stirring to prevent scorching
- •Proper consistency (creamy, not gluey)
- •Adequate salt to balance tanginess
Soak the chickpeas (night before)
The night before, place chickpeas in a bowl and cover with plenty of cold water—at least three times their volume. Soak for at least 8 hours or overnight.
Soak the chickpeas (night before)
The night before, place chickpeas in a bowl and cover with plenty of cold water—at least three times their volume. Soak for at least 8 hours or overnight.
Cook the chickpeas
Drain and rinse the soaked chickpeas. Place in a pot with fresh water, bring to a boil, then simmer for 45-60 minutes until tender. Drain and set aside. Alternatively, if using canned chickpeas, simply drain and rinse.
Cook the chickpeas
Drain and rinse the soaked chickpeas. Place in a pot with fresh water, bring to a boil, then simmer for 45-60 minutes until tender. Drain and set aside. Alternatively, if using canned chickpeas, simply drain and rinse.
Prepare the herbs
Wash all herbs thoroughly in several changes of water. Drain well and chop finely. Combine all chopped herbs in a large bowl. You should have roughly 500g of chopped herbs.
Prepare the herbs
Wash all herbs thoroughly in several changes of water. Drain well and chop finely. Combine all chopped herbs in a large bowl. You should have roughly 500g of chopped herbs.
Prepare the stabilized yogurt base
In a large bowl, whisk together the yogurt, flour, and beaten egg until completely smooth with no lumps. This mixture prevents the yogurt from curdling when heated. Gradually whisk in the water until smooth.
Critical Step
The flour and egg stabilize the yogurt, preventing it from curdling when heated. If lumpy, the soup will have an unpleasant texture. Whisk thoroughly until perfectly smooth.
Common Mistakes
- •Lumpy mixture (whisk more thoroughly)
- •Skipping stabilizers (yogurt will curdle)
- •Adding hot liquid too fast (causes curdling)
Prepare the stabilized yogurt base
In a large bowl, whisk together the yogurt, flour, and beaten egg until completely smooth with no lumps. This mixture prevents the yogurt from curdling when heated. Gradually whisk in the water until smooth.
Critical Step
The flour and egg stabilize the yogurt, preventing it from curdling when heated. If lumpy, the soup will have an unpleasant texture. Whisk thoroughly until perfectly smooth.
Common Mistakes
- •Lumpy mixture (whisk more thoroughly)
- •Skipping stabilizers (yogurt will curdle)
- •Adding hot liquid too fast (causes curdling)
Sauté the aromatics
In a large stockpot, heat 45ml oil over medium heat. Add the diced onion and cook for 6-8 minutes until softened and lightly golden. Add garlic and turmeric, cook for 1 minute until fragrant.
Sauté the aromatics
In a large stockpot, heat 45ml oil over medium heat. Add the diced onion and cook for 6-8 minutes until softened and lightly golden. Add garlic and turmeric, cook for 1 minute until fragrant.
Add the yogurt base
Reduce heat to medium-low. Slowly pour the stabilized yogurt mixture into the pot while stirring constantly. Continue stirring as you bring the mixture to a gentle simmer. Never let it boil vigorously—maintain a bare simmer.
Critical Step
Yogurt curdles if boiled. Keep at a bare simmer—small bubbles breaking gently at the surface, not a rolling boil. Constant stirring during heating prevents scorching and curdling.
Common Mistakes
- •Heating too quickly (curdles)
- •Boiling (curdles and separates)
- •Not stirring (scorches on bottom)
Add the yogurt base
Reduce heat to medium-low. Slowly pour the stabilized yogurt mixture into the pot while stirring constantly. Continue stirring as you bring the mixture to a gentle simmer. Never let it boil vigorously—maintain a bare simmer.
Critical Step
Yogurt curdles if boiled. Keep at a bare simmer—small bubbles breaking gently at the surface, not a rolling boil. Constant stirring during heating prevents scorching and curdling.
Common Mistakes
- •Heating too quickly (curdles)
- •Boiling (curdles and separates)
- •Not stirring (scorches on bottom)
Add rice and chickpeas
Add the washed rice and cooked chickpeas to the pot. Stir well. Continue simmering gently for 15-20 minutes until the rice is almost tender, stirring frequently to prevent sticking.
Add rice and chickpeas
Add the washed rice and cooked chickpeas to the pot. Stir well. Continue simmering gently for 15-20 minutes until the rice is almost tender, stirring frequently to prevent sticking.
Add the herbs
Add all the chopped herbs to the pot. Stir well to distribute throughout the soup. Continue simmering gently for another 15-20 minutes until the herbs are tender and the rice is fully cooked. Season with salt and pepper.
Add the herbs
Add all the chopped herbs to the pot. Stir well to distribute throughout the soup. Continue simmering gently for another 15-20 minutes until the herbs are tender and the rice is fully cooked. Season with salt and pepper.
Adjust consistency and final seasoning
The soup should be creamy and thick but still fluid. Thin with water if needed. Taste and adjust salt—the tanginess requires good seasoning. The soup should taste tangy, herbaceous, and well-balanced.
Critical Step
Proper consistency and seasoning are essential. Too thick is gluey; too thin is watery. The tanginess should be pleasant and balanced by salt, not sour and sharp.
Adjust consistency and final seasoning
The soup should be creamy and thick but still fluid. Thin with water if needed. Taste and adjust salt—the tanginess requires good seasoning. The soup should taste tangy, herbaceous, and well-balanced.
Critical Step
Proper consistency and seasoning are essential. Too thick is gluey; too thin is watery. The tanginess should be pleasant and balanced by salt, not sour and sharp.
Fry the onion topping
Heat 30ml oil in a skillet over medium-high heat. Add the thinly sliced onion and fry for 12-15 minutes until deeply golden and crispy. Remove to paper towels.
Fry the onion topping
Heat 30ml oil in a skillet over medium-high heat. Add the thinly sliced onion and fry for 12-15 minutes until deeply golden and crispy. Remove to paper towels.
Fry the mint in butter
Melt butter in a small skillet over medium heat. Add the dried mint and swirl for 30-45 seconds until fragrant. Remove from heat immediately.
Fry the mint in butter
Melt butter in a small skillet over medium heat. Add the dried mint and swirl for 30-45 seconds until fragrant. Remove from heat immediately.
Serve with toppings
Ladle the hot soup into bowls. Top each bowl with a mound of crispy fried onions in the center and drizzle the mint butter over the top. Serve immediately.
Serve with toppings
Ladle the hot soup into bowls. Top each bowl with a mound of crispy fried onions in the center and drizzle the mint butter over the top. Serve immediately.
